Name: Rice Paper Egg Rolls with Shrimp and Vegetables Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 0.5 lb shrimp (peeled and deveined, diced into small bits, optional); 4 oz fresh shiitake mushrooms (diced into small bits); 0.5 oz garlic (grated); 0.5 oz ginger (grated); 3 bulbs spring onions (diced, green and white parts separated); 6 oz bean sprouts; 12 oz coleslaw mix (finely shredded cabbage and carrots); 2 tbsp avocado oil (plus more for baking and frying); 4 pinches coarse salt (or more to taste); ½ tsp shiitake mushroom seasoning (optional); 1 tbsp coconut aminos (or 0.5 tbsp light soy sauce or tamari); 2 tsp toasted sesame oil; Small dash white pepper; 20 pieces round rice paper (22 cm / 8.7 inch per sheet); 2 tbsp apricot jam (or peach jam); 1 whole Japanese pickled plum (Umeboshi or Chinese pickled plum, optional); 1 tbsp unsweetened applesauce; 1 tbsp rice vinegar (or more to taste); A few drops pickling liquid from the plum (optional)

Jump to Recipe· 4.1 from 7 reviews

I absolutely adore making this Rice Paper Egg Rolls with Shrimp and Vegetables Recipe because it combines fresh, vibrant flavors with a satisfying crunch that feels both light and indulgent. Every bite is a delightful mix of tender shrimp, crisp vegetables, and aromatic seasonings wrapped snugly in delicate rice paper. It’s one of those dishes I love to prepare when I want something visually impressive yet incredibly approachable and fun to share with friends or family. The balance of textures and the hint of sweetness from the apricot jam make it unforgettable.

Why You’ll Love This Rice Paper Egg Rolls with Shrimp and Vegetables Recipe

What really makes this recipe stand out for me is the incredible harmony of flavors and textures. The tender bits of shrimp paired with the crispness of bean sprouts and coleslaw mix create a delightful bite every time. The addition of shiitake mushrooms and a touch of garlic and ginger brings a richness and subtle earthiness that elevates the whole dish. I find the toasted sesame oil and coconut aminos add an irresistible depth without overpowering the freshness of the vegetables.

Another reason I cherish this Rice Paper Egg Rolls with Shrimp and Vegetables Recipe is how easy it is to prepare despite looking so sophisticated. With just a few simple steps, I can whip up these egg rolls in under an hour, and they’re perfect for entertaining or a special weeknight dinner. I especially love making a big batch because they’re great for sharing at parties or family gatherings, and their beautiful presentation always sparks compliments. This recipe feels like a special treat that’s totally achievable in my own kitchen.

Ingredients You’ll Need

There is a black frying pan with a silver edge and black handle placed on a white marbled surface. Inside the pan, five small rolls are being cooked. Each roll has a light, translucent outer layer that shows the filling inside, which is made of shredded orange carrot mixed with small green leafy pieces and crumbly white bits. The rolls are arranged loosely, with some oil glistening around them on the pan’s surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays an essential role in delivering vibrant flavors and great texture, making the preparation both fun and rewarding.

Shrimp (0.5 lb, peeled and deveined): Provides a delicate sweetness and a protein boost, diced small for perfect bites.
Fresh shiitake mushrooms (4 oz, diced): Adds earthiness and a meaty texture that balances the crisp veggies.
Garlic (0.5 oz, grated): Infuses an aromatic punch that wakes up the filling.
Ginger (0.5 oz, grated): Brightens with a subtle spicy warmth complementing the seafood.
Spring onions (3 bulbs, diced): Contributes freshness and a mild onion flavor with color contrast.
Bean sprouts (6 oz): Adds crunch and a light sweetness that lifts the filling.
Coleslaw mix (12 oz, finely shredded): Provides a crisp, colorful base of cabbage and carrots for freshness.
Avocado oil (2 tbsp plus more for baking): Perfect for sautéing without overpowering the flavors.
Coarse salt (4 pinches or to taste): Enhances all underlying flavors beautifully.
Shiitake mushroom seasoning (½ tsp, optional): Boosts umami for mushroom lovers.
Coconut aminos (1 tbsp, or substitute tamari/light soy sauce): Brings a subtle sweetness and umami without saltiness.
Toasted sesame oil (2 tsp): Adds a nutty depth that lingers deliciously.
White pepper (small dash): Gives a gentle heat that balances the mild ingredients.
Round rice paper sheets (20 pieces, 22 cm/8.7 inch): The delicate wrapper that holds all the tasty filling together.
Apricot jam (2 tbsp, or peach jam): A touch of sweetness for the dipping sauce or glaze.
Japanese pickled plum (1 whole Umeboshi or Chinese pickled plum): Adds a tangy complexity to the dipping sauce.
Unsweetened applesauce (1 tbsp): For natural sweetness and moisture in the sauce.
Rice vinegar (1 tbsp, or more to taste): Gives bright acidity to the sauce that cuts through richness.
Pickling liquid from the plum (a few drops, optional): To enhance depth and complexity in the dipping sauce.

Directions

Step 1: Start by preparing the filling. If using shrimp, bring a pot of water to a boil. Blanch the peeled and deveined shrimp for 1.5 to 2 minutes until just cooked. Drain and rinse them with cold water immediately to stop the cooking process. Then dice the shrimp finely or pulse briefly in a food processor. Set aside.

Step 2: Dice your fresh shiitake mushrooms, grate the garlic and ginger, and separate the green and white parts of the spring onions. Keep the bean sprouts and coleslaw mix ready on a large sheet pan.

Step 3: Heat 1 tablespoon of avocado oil in a large sauté pan over medium heat. Add the white parts of the spring onions with the garlic and ginger, sautéing quickly for about 10 seconds until fragrant—but don’t let it brown.

Step 4: Toss in the coleslaw mix with 2 pinches of salt. Cook over medium-high heat for about 1 minute, then add the bean sprouts, shiitake mushrooms, and the green parts of the spring onions.

Step 5: Add the remaining tablespoon of oil along with 2 more pinches of salt and the optional shiitake mushroom seasoning. Sauté everything together for another minute, then season with coconut aminos, toasted sesame oil, and a dash of white pepper. Quickly toss to combine and turn off the heat. The veggies should stay crisp and vibrant, not soggy or watery.

Step 6: Spread the vegetable mixture out on a large sheet pan to cool and drain any excess liquid left behind in the pan. Taste and adjust salt as needed.

Step 7: Prepare your dipping station with a large bowl of room-temperature water, rice paper sheets, filling, shrimp, a non-stick cookie sheet, and a lined sheet pan or plate for the wrapped egg rolls.

Step 8: Dip one rice paper sheet into the water for no more than 5 seconds—it should still feel firm since it will soften as you work. Lay it rough side up on the cookie sheet.

Step 9: Place about 2 heaping tablespoons of filling near the bottom third of the rice paper, then roll it away from you, folding the sides in to create a tight, neat cylinder. For extra durability, dip a second rice paper sheet and wrap it around the roll. Place finished rolls spaced out on the sheet pan so they don’t stick.

Step 10: To cook, you have options! For air frying: brush all sides of the rolls with oil and place them in an oiled air fryer basket. Cook at 380°F (193°C) for 8 minutes, flip, then cook 6 minutes more, finishing at 400°F (204°C) for some golden crispness. For oven baking: preheat the oven to 425°F (218°C). Brush with oil and bake on a lined pan for 15 minutes, flip and bake another 10. For stovetop shallow frying: heat 0.5 tbsp oil in a large non-stick pan, fry gently on medium heat for about 10 minutes total, flipping every 2 minutes carefully to avoid burning or sticking.

Step 11: Serve the egg rolls hot or warm, sliced in half or whole, with your preferred dipping sauce alongside—ideally fresh and crisp for maximum enjoyment.

Servings and Timing

This Rice Paper Egg Rolls with Shrimp and Vegetables Recipe yields about 10 servings, perfect for sharing. Prep time is roughly 20 to 25 minutes, including chopping and blanching. Cook time depends on your cooking method but generally falls between 15 to 20 minutes. Total time, including cooling and rolling, comes to about 45 minutes. There’s no resting time needed, but letting the filling cool slightly before wrapping helps with ease and texture.

How to Serve This Rice Paper Egg Rolls with Shrimp and Vegetables Recipe

A white speckled oval plate holds a stack of six crispy spring rolls that have a golden-brown, shiny, and slightly blistered surface texture. Small green onion slices are scattered on and around the spring rolls. To the right side of the plate, there is a small white bowl filled with dark red chili dipping sauce, sprinkled with chili flakes and chopped herbs. The plate sits on a wooden table with a white marbled background visible in the frame. The photo is taken with an iphone --ar 4:5 --v 7

When I serve these egg rolls, I love pairing them with something light and fresh—a crisp Asian slaw or a simple cucumber salad dressed with rice vinegar and a touch of sesame oil really complements the flavors perfectly. For dipping, I like a tangy sauce made with apricot jam, pickled plum, rice vinegar, and a hint of garlic, which adds a remarkable sweetness and slight tartness that brightens each bite.

Presentation-wise, I arrange these egg rolls on a long platter lined with fresh lettuce leaves or edible flowers. Garnishing with extra chopped spring onions or toasted sesame seeds adds that lovely finishing touch. They’re great finger foods for parties, but also elegant enough for a holiday meal or a casual family dinner.

For beverages, I’ve found that a crisp, chilled white wine like a Sauvignon Blanc pairs beautifully, or if you prefer cocktails, a light ginger-lime spritzer keeps things refreshing. Non-alcoholic options like iced green tea with lemon or sparkling water with fresh herbs work wonderfully too. I usually serve the egg rolls warm straight from the fryer or oven but room temperature is also delicious and convenient for buffets.

Variations

This Rice Paper Egg Rolls with Shrimp and Vegetables Recipe is fantastic as a versatile base for creativity. If you want a meat-free version, simply omit the shrimp and add extra mushrooms, tofu, or even shredded jackfruit for that meaty texture. For those avoiding gluten, be sure to use tamari instead of soy sauce, and confirm your rice paper is gluten-free, which it usually is.

Flavor-wise, I enjoy experimenting by swapping shiitake mushrooms with cremini or oyster mushrooms, or by adding sliced water chestnuts for extra crunch. A splash of chili garlic sauce or fresh chopped chili can give the filling a spicy twist that livens up each bite. For different cooking methods, pan-frying gives a satisfyingly crispy exterior with rich flavor, while baking keeps things lighter without sacrificing texture.

Sometimes, I even turn these into fresh summer rolls, skipping the cooking and using raw vegetables with cooked shrimp for a cool, refreshing snack perfect for hot days. The rice paper wrapper is forgiving, so feel free to customize fillings to your own taste and occasion!

Storage and Reheating

Storing Leftovers

If you end up with leftovers, I recommend storing the egg rolls in an airtight container and placing parchment paper between layers to prevent sticking. They keep well in the refrigerator for up to 2 days. Be sure they are completely cool before storing to avoid condensation that makes the wrappers soggy.

Freezing

You can freeze the raw, wrapped egg rolls before cooking by placing them on a baking sheet without touching and freezing until firm. Then transfer to a freezer-safe container or bag. They will keep for 1 to 2 months. When ready, cook them directly from frozen, adding a few extra minutes to the air fryer or oven time.

Reheating

For reheating, I highly recommend using an air fryer or oven to regain their crispiness. Avoid microwaving as it tends to make the rice paper chewy and soggy. Heat at 375°F (190°C) for 5-7 minutes until hot and crisp again. A quick spray of oil before reheating helps restore that golden crunch.

FAQs

Can I make these rice paper egg rolls ahead of time?

Absolutely! You can prepare and roll the egg rolls a few hours in advance and keep them covered in the refrigerator. For best texture, cook them fresh right before serving or reheat as described to bring back the crispness.

Is it possible to use frozen shrimp for this recipe?

Yes, frozen shrimp works perfectly. Just make sure to thaw them fully and pat dry before blanching and dicing, so you don’t add excess moisture to the filling.

Can I use other dipping sauces with these egg rolls?

Definitely! While I love the apricot jam and pickled plum sauce, classic hoisin-peanut sauce, sweet chili sauce, or even a simple soy-lime dressing work beautifully depending on your tastes.

How do I prevent the rice paper from tearing while rolling?

Be gentle when dipping the rice paper—just a quick soak to soften it is enough. Too much water will make it fragile. Working on a non-stick surface and rolling tight but not overly forceful helps keep the rolls intact.

Are these egg rolls suitable for meal prep?

They are fantastic for meal prep! You can make a batch, refrigerate or freeze, and reheat as needed. They reheat well and remain tasty, making them an excellent freezer-friendly option for healthy, flavorful meals.

Conclusion

I truly hope you give this Rice Paper Egg Rolls with Shrimp and Vegetables Recipe a try because it’s one of my favorite dishes that always brightens any meal. There’s something so joyful about assembling these rolls and sharing them fresh and crisp with loved ones. The combination of textures and vibrant flavors never fails to impress, and I promise it will become a staple in your recipe collection just like it is in mine. Enjoy every bite!